I've just ordered a baking steel and this is the second recipe I'm going to try with it (Julia Reed's pizza, being the one that convinced me to order the steel, is the first). Two questions: is the oven temp the same for steel as it is for a baking stone? And can the steel handle all that steam? (I'm just a bit concerned about the rust factor, which doesn't *seem* like an issue, but better safe than sorry with an investment like this one.) Thanks in advance.

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